Just Ordered a Thermapen

[Edinburgh]

I ordered this with a view toward making life easier when grilling steaks and hamburgers.

Can anyone offer advice as to using it for perfectly medium rare steaks and hamburgers?

 

[maxman]

The best advice I can give (having used one) is to know what temperature range you like to have your meat cooked to.
It will give you and instant read so you really need to know what numbers you want to see.

They are super easy to use and one you have one you will never go to another thermometer.

 

[Acmemfg]

The Thermapen is wonderful. Readings are instant and dead-on accurate. Key thing to remember it to insert the probe only far enough so the very tip is sunk in the center if the piece od food you are testing; don't jam it all the way through to the other side. A false (high) reading may result. Hope you got the "British Racing Green" model..it's the fastest-uh huh.....

 

[rearviewmirror]

You want one side of the grill SMOKING hot. As hot as it can get, and the other side very low.
Sear the steak for one minute, turn 90 degrees. One more minute. Flip.
One minute, turn 90 degrees. One more minute, then flip it over to the low side of the grill.
This will give you the sear you want without overcooking the inside. Think of the low side as baking the steak.
The key is to pull it off about 5-8 degrees before what you want. Let it rest for 5 minutes.

 

[Acmemfg]

All you need to know right here.
http://www.youtube.com/watch?v=RW3ay3k0lek

Your internal temp should read 125-130 (no hotter than 130!!)

 

[maxman]

All you need to know right here.
http://www.youtube.com/watch?v=RW3ay3k0lek

Your internal temp should read 125-130 (no hotter than 130!!)

I asked my wife once how to cook the perfect steak.
She said "Cook 1000. The 1001 is perfect"

(yeah OK She's a Chef and has cooked 1000 steaks. )

 

[Ronnie Aloha]

This is the best item I've ever purchased. When reading flat pieces of meat, steaks burgers, boned chicken, it's best to insert the tip from the side of the meat. It ensures you're reading the middle of the meat. Also, resting temps for smaller pieces do not rise as high as larger pieces like roasts or whole turkeys or chickens. I pull those at 115 for beef and tent with foil for 15 minutes to get a perfect medium rare.

 

[Edinburgh]

Thank you, Gentlemen!

 

[Black Adder]

You can also go here: www.thermoworks.com.

Check out the Learning header; lots of useful information there.

On a side note: fast service and a good selection of top-quality products at this site.

Don